A pureed base of tomatoes, aromatics, broth, and parsley allow the mildly sweet flavors of dogfish and whiting to really stand out in this fresh tasting soup.

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Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.

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  • Heat oil in a large saucepan over medium heat. Add onion, lower heat a bit, and cook until softened, about 5 minutes. Stir in celery and carrot and cook for 5 minutes. Add parsley.

  • Pour in wine, raise heat, and cook until it reduces by about half, 3 to 5 minutes. Stir in tomatoes and garlic. Cook, stirring occasionally, 3 to 4 minutes. Add boiling water. Return to a boil, then cook for 15 minutes.

  • Stir in dogfish and whiting and simmer until tender, 10 to 15 minutes. Season with salt and pepper. Use a slotted spoon to remove the fish; discard any bones.

  • Fill a food processor halfway with liquid and vegetable mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup. Add fish to the soup and reheat to simmering.

  • Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.

Cook's Note:

Use any combination of mixed fish, like dogfish, whiting, coley, red mullet, or cod.

Nutrition Facts

390 calories; protein 31g; carbohydrates 15.9g; fat 19.8g; cholesterol 84.2mg; sodium 303.2mg. Full Nutrition
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